Honey Haloumi & Wild Rice Citrus Salad
with Creamy Pesto Dressing & Roasted Almonds
This recipe combines the chewy, nutty texture of brown, red and wild rice with irresistible slices of salty, golden-brown pan-fried halloumi and bright, juicy orange. Topped with our staple pesto dressing, it's a refreshing and satisfying dish with a delightful mix of textures and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Orange
1
Cucumber
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 packet
Spinach & Rocket Mix
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Cashew, Macadamia, Almond.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
½ tbs
honey
Cooking Steps
- Peel and thinly slice orange into wedges.
- Thinly slice cucumber into half-moons.
- Roughly chop roasted almonds.
- Pat dry haloumi and cut into 1cm-thick slices.
- Microwave brown, red & wild rice until steaming, 90 seconds. Transfer to a large bowl and allow to cool slightly.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Remove pan from heat and add the honey and a splash of water, turning to coat.
- Once rice has cooled slightly, add spinach & rocket mix, cucumber, orange, a pinch of salt and a drizzle of vinegar and olive oil. Toss until well combined.
- Divide wild rice citrus salad between bowls.
- Top with haloumi and drizzle over creamy pesto dressing.
- Garnish with roasted almonds. Enjoy!
